These Crock Pot Pork Chops are served with a delicious brown gravy for a meal that’s full of cozy home-cooked flavor. The meat is cooked low and slow to ensure juicy and tender results. This will definitely become your go-to recipe for pork chops!
Be sure to try my Apple Pork Chops recipe next!
Crock Pot Pork Chops
There is no better way to ensure that a pork chop stays juicy and tender than by cooking it low and slow in the crock pot! This is an especially important method to use for thin or boneless pork chops, as those are more prone to becoming dry.
And just wait until you taste this gravy. It has the best home cooked flavor, (I am pretty savvy when it comes to gravy making). Lucky for us, there is plenty of it to go around in this recipe!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Pat pork chops completely dry and season each side with pork seasoning mixture. Add to the crock pot.
Combine chicken broth, beef bouillon, cream of mushroom soup, mustard powder, Worcestershire sauce, and onion powder. Add it to the crock pot, covering the pork chops. Top with sliced onions.
Cook on low for 3-6 hours, amount of time depends on thickness of the pork chop. (Mine pictured here were done in 3 hours, they were about 1/4-inch thick.)
Remove pork chops and set aside. Transfer the liquid from the Crock Pot to a large measuring cup with a spout.
Melt butter in a large skillet or place the crock insert on the stove if it’s stovetop safe. Whisk in the flour. Stir continuously for 2 minutes. Add the crock pot liquid in small splashes, stirring continuously.
Bring to a boil, then reduce to a simmer. Add the pork chops back and spoon the gravy on top, or transfer the pork chops to serving plates and serve with gravy on the side.
Serve with mashed potatoes and roasted green beans.
Pro Tips
- The pork chops used in this recipe are flexible. Bone-in pork chops will be more tender and flavorful, they also add a lot of flavor to the gravy. Boneless pork chops can also be used.
- Be sure to check out the tools for this recipe section below for the kitchen tools I use for this recipe, they make the process seamless!
- To control the sodium in this recipe: Consider using unsalted butter, reduced or no sodium broth and canned soup, and low sodium Worcestershire sauce.
- Feel free to skip the can and make this with my homemade cream of mushroom soup recipe. Cream of chicken may also be used.
- Serve this with mashed potatoes and any variety of roasted vegetables.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork chops do freeze/reheat well.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 6-Quart Crock Pot– This is the size I have and it’s perfect. You can also prepare the gravy in the removable crock insert right on the Stove Top.
- Meat Thermometer– Pork chops should be 145° prior to serving.
- Fine Mesh Strainer– Pouring the liquid from the crock pot through a strainer makes for silky-smooth gravy!
- Large Measuring Cup with a Spout– Makes it easy to to add the gravy to the roux in splashes without spilling.
- Gravy Boat– This is the one I have, it has a candle on the bottom to keep the gravy warm!
- Gravy Masters or Kitchen Bouquet– Either of these browning and seasoning sauces are optional and can be used if a darker color gravy is desired.
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Crock Pot Pork Chops
Ingredients
Pork Seasoning
- ½ tsp each: dried rosemary, oregano, and thyme
- ¼ tsp ground sage
- 1/8 tsp pepper
Pork Chops/Gravy
- 4-6 pork chops, see notes
- 2 cups chicken broth
- 1 beef bouillon cube
- 10.5 oz. cream of mushroom soup
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 yellow onion, sliced
- 4 tablespoons butter
- 4 tablespoons flour
- 2-3 drops Kitchen Bouquet, optional
Instructions
Prepare the Pork Chops
- Pat the pork chops completely dry. Combine pork seasoning mixture and sprinkle it over the top and bottom of the pork chops. Add them to the crock pot.
- Combine the chicken broth, beef bouillon cube, cream of mushroom soup, mustard powder, Worcestershire sauce, and onion powder. Add it to the crock pot, covering the pork chops. Top with sliced onions.
- Cook on low for 3-6 hours. Very thin pork chops will only need 3, very thick will need up to 6. They are done when the internal temperature is 145 degrees.
Make the Gravy
- Carefully remove the pork chops and transfer them to a plate. Tent with foil. Transfer the liquid from the crock pot to a large measuring cup with a spout. (If possible, run the liquid through a fine mesh strainer for silky smooth gravy.) The onions can be reserved and added to the gravy or served on the side.
- Melt the butter in a large skillet over medium heat. (If your crock is stovetop safe you can prepare the gravy in that.) Ensure that there is plenty of surface area in the vessel that you’re using, this ensures the gravy is nice and thick.
- Whisk in the flour and stir continuously for 2 minutes, until the flour smell is gone and it begins to brown.
- Add the liquid from the crock pot in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer until desired thickness is obtained. Add 2-3 drops of kitchen bouquet browning and seasoning sauce if a darker color is preferred.
- You can add the pork chops back to gravy and spoon the gravy on top, or transfer the pork chops to serving plates and serve with gravy on the side.
- Serve with mashed potatoes and roasted green beans.
Notes
- The pork chops used in this recipe are flexible. Bone-in pork chops will be more tender and flavorful, they also add a lot of flavor to the gravy. Boneless pork chops can also be used.
- Be sure to check out the tools for this recipe section in the post above for the kitchen tools I use for this recipe, they make the process seamless!
- To control the sodium in this recipe: Consider using unsalted butter, reduced or no sodium broth and canned soup, and low sodium Worcestershire sauce.
- Feel free to skip the can and make this with my homemade cream of mushroom soup recipe. Cream of chicken may also be used.
- Serve this with mashed potatoes and any variety of roasted vegetables.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork chops do freeze/reheat well.
These pork chops and their gravy were so delicious. Thanks for another amazing recipe! You are truly the queen of gravy!
“Queen of Gravy”, I love that!💖 I’m so happy you enjoyed the pork chops, thanks so much for the great comments and review!
I made this on the stove top rather than the crockpot due to time. It was delicious. Everyone liked it. So it’s going in the family favorite recipe box! Thanks for sharing it.
You’re very welcome Sally! I’m so happy you enjoyed this using the stove top method. Thanks so much for the great comments and for taking the time to leave a review!❤️
Very good. Meat feel right off the bone!! I made home made yellow mashed potatoes and baked beans. My son scraped his plate clean. Gravy was perfect over it all as well.
Yayyy! I’m so happy to hear that Wendy, sounds like you nailed it!❤️ Thanks so much for the great review!
Once I tasted the gravy, I didn’t care how the pork chops would taste. But they were amazing. I actually cooked them on high for a few hours, they were perfectly cooked and tender and juicy. Great recipe and will be making again!
Hi Coley! I am sooo happy to hear that! I am extremely obsessed with this gravy myself, haha!! Thank you sooooo much for taking the time to leave a review, I really appreciate it!! 🙂 -Stephanie
First time ever commenting on a recipe. Made this today on a cold, icy day. Absolutely delish! I’m going to share this recipe. I used golden cream of mushroom soup. The seasoning for the chops were so good & that gravy….wow!
I’m so glad this got you to post your first recipe comment Carol! Thanks so much for sharing this and for taking the time to leave a review!❤️
Hi there. I am new to cooking and wondered, could I substitute beef for the pork chops? Do you have any suggestions for which type or cut of beef I could try? Thanks🙂
Hi Emily, I do have this Cube Steak and Gravy recipe that you could try, there are Crock Pot instructions included! Otherwise, you could substitute beef in this recipe but I don’t have any formal instructions outlined for what time of beef/cooking time, etc. I also have this Beef Tips and Gravy recipe that can be made in the Crock Pot as well. I hope that helps!
Thanks! I loved cube steak as a kid. Woohoo!🙂 God bless.
you’re very welcome, thank you!😃
Do you use a beef bouillon cube or a can of beef bouillon?
Hi Melissa! I use a cube. (Well I actually sue a tsp of Better Than Bouillon which is the same thing as using a cube. ☺️)
This recipe sounds great, but I have one question! It calls for 1beef bullion, is that 1 cup of bullion or 1 bouillon cube? I look forward to your response!!
Hi Connie, it’s 1 bouillon cube. ☺️
I made these wonderful Crock Pot Pork Chops for my family tonight. I loaded everything in the crockpot this morning and I was able to finish the gravy before serving. The pork chops were out of this world tender! I am seriously never going back to my previous pan method. All the flavors came together perfectly to make the delicious gravy and each of my family members went back for seconds! Love this recipe!!!
I’m so happy you enjoyed the Pork Chops Anna! The crock pot is definitely the way to get the most tender pork chops. Thanks so much for the great comments and review!😍
I haven’t made this yet just wonder if you can make using golden mushroom soup
Absolutely, that would be delicious!